RECIPE DOCTOR
This isn't your same old Thanksgiving dish

Editor's note: This is one of a series of columns on lightening holiday dishes.

By Elaine Magee
Knight Ridder News Service

For the big day, we all know that there will be the predictable and anticipated "usuals" at the Thanksgiving table — turkey and gravy, mashed potatoes and stuffing. But every year, we all try to find another side dish to round out the feast, preferably something "green."

Here is a perfect holiday salad. I made the light lemon poppyseed dressing the night before, and it was still smooth and emulsified later the next day. It starts with romaine lettuce, but that's where any resemblance to a salad ends. The rest of the ingredients are reduced fat Swiss or Jarlsberg Lite cheese, cashews, dried cranberries and chopped apples and pear slices. I doubled the apples and pears from the original recipe to increase the nutrient quotient (including fiber) of this dish.

The dressing has a nice balance between tart from the lemon and sweet from the corn syrup.

The calories went down from 300 to 225 in the light version, and the fat grams went from 22 to 12 grams per serving.

Make the dressing the night before and keep in the refrigerator in a covered container until you are ready to dress the salad. If you prefer you can always add a fat-free dressing of your choice instead of the lemon poppyseed dressing.

Winter Salad with Lemon Poppyseed Dressing

• 1/2 cup lemon juice
• 1 tablespoon finely diced onion
• 2 teaspoons Dijon-style prepared mustard
• 1/2 teaspoon salt
• 4 tablespoons canola oil
• 6 tablespoons light corn syrup
• 1 tablespoon poppy seeds
• 2 heads romaine lettuce, torn into bite-size pieces (about 12 cups)
• 4 ounces (1 cup) shredded reduced-fat Swiss cheese or Jarlsberg Lite
• 1 cup dry roasted cashews
• 1/3 cup dried cranberries
• 2 apples, cored and diced
• 2 pears, cored and sliced

In a blender or small food processor, combine lemon juice, onion, Dijon mustard and salt. Process until well blended. With machine still running, add canola oil and corn syrup in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apples and pears. Pour dressing over salad just before serving, and toss to coat.

Makes 12 servings.

Per serving: 225 calories, 6 g protein, 26.5 g carbohydrate, 12 g fat (2.5 g saturated fat, 6.4 g monounsaturated fat, 2.7 g polyunsaturated fat), 5 mg cholesterol, 3 g fiber, 190 mg sodium. Calories from fat: 45 percent. Omega-3 fatty acids 1.3 g. Omega-6 fatty acids 1.4 g. Weight Watchers POINTS 5 points.

Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook." Reach her through www.recipedoctor.com. Personal responses cannot be provided.